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Corn fritters with mango-and-black bean salsa served with Mexicola

15 minutes

Corn fritters with mango-and-black bean salsa served with Mexicola

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

For the corn fritters:

1 x 410 g tin corn kernels, drained
1 cup self-raising flour, sifted
1 cup soda water
Sea salt and freshly ground black pepper
1 free-range egg white, beaten
Sunflower oil, for frying

For the mango-and-black bean salsa:

2 ripe mangoes, chopped
1 x 410 g tin black beans
150 g baby tomatoes, halved
1 red onion, chopped
¼ cup chopped coriander
2 cloves garlic, chopped
Juice of 2 limes
3 T red wine vinegar
1 T extra virgin olive oil

For the Mexicola:

3 limes, cut into quarters
Smoked salt, for dipping
½ cup tequila
Ice cubes
Coca-Cola, for serving

Method

To make the corn fritters: Mix together the corn, flour and soda water. Season and fold in the egg white.
Heat the oil over a medium heat and drop spoonfuls of batter into the oil. Cook until golden brown and crispy.
Drain on paper towel and serve with salsa and a big jug of Mexicola.

To make the mango-and-black bean salsa: Mix all ingredients together and refrigerate until ready to serve.

To make the Mexicola: Rub the rim of six glasses with a cut lime and dip into the smoked salt.
In a shaker, shake the tequila with the ice and lime quarters.
Pour into glasses and top up with ice-cold Coca-Cola.

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Corn fritters with mango-and-black bean salsa served with Mexicola

Corn fritters with mango-and-black bean salsa served with Mexicola

Ingredients

Method